Red Bean Paste Buns (Rong Sha Bao)蓉沙包

In a small bowl, combine warm water, yeast, and 5g of sugar. Let it sit for 5-10 minutes until foamy.

In a large mixing bowl, combine flour, remaining sugar, and vegetable oil. Pour in the activated yeast mixture.

Knead the dough for 8-10 minutes until smooth and elastic.

Cover the bowl with plastic wrap and let the dough rise in a warm place for about 45-60 minutes, or until doubled in size.

Punch down the risen dough to release air. Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it into a disc. Place a portion of sweet red bean paste in the center of each disc.

Gather the edges of the dough to enclose the filling, pinching tightly to seal. Place the sealed side down on a piece of parchment paper or baking paper.

Arrange the buns in a steamer, leaving space between them. Cover the steamer and let them proof for another 20-30 minutes, or until slightly puffed up.

Steam the buns over high heat for 10-12 minutes. After steaming, turn off the heat and leave the lid on for 2-3 minutes before opening to prevent the buns from collapsing.